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Jalapeño Cornbread Panzanella Salad

Jalapeño Cornbread Panzanella Salad with charred sweet corn, peppers, tomatoes, avocado, cilantro, onion, and cotija cheese. We love this flavorful summer salad!

Course: Side Dish , Salad
Cuisine: American , International , Vegetarian

Ingredients

For the Jalapeño Cornbread:
  • 1 cup all-purpose flour
  • 1 cup course ground yellow cornmeal
  • 4 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter melted and cooled
  • 3 tablespoons canola oil
  • 2 large eggs
  • 1 cup fresh sweet corn kernels
  • 1 Jalapeño diced, seeds removed
For the Dressing:
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon honey
  • salt and black pepper to taste
For the Salad:
  • 1 ear charred sweet corn kernels removed from cob
  • 1 green pepper diced, seeds removed
  • 1 red pepper diced, seeds removed
  • 3 medium tomatoes chopped
  • 1 large avocado diced, seed removed
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1/4 cup cotija cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 400 degrees F. Grease a 8x8 glass baking dish and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the sweet corn and jalapeño. Pour the batter into the prepared pan.
  4. Bake for 17-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of comes out clean. Transfer the pan to a rack and cool completely.
  5. Preheat the oven to 350 degrees F. Cut the cooled cornbread into 1-inch cubes. Place the cubes on a large baking sheet and toast until slightly golden brown, about 20 minutes, turning the cornbread cubes once. Remove the cornbread from the oven and cool completely.
  6. To make the dressing, in a small bowl, whisk together the lime juice, olive oil, garlic, cilantro, honey, salt, and pepper. Set aside.
  7. In a large bowl, combine jalapeño cornbread cubes, charred corn, peppers, tomatoes, avocado, cilantro, red onion, and cotija cheese in a large bowl. Drizzle dressing over the salad and toss. Serve immediately.